Put tomatoes, melasses, vinegar and spices into an approriate pot and let simmer for about 15 minutes. Add the whisky after the sauce has cooled down.

Remarks:

The proportions of the ingredients are only approximate. Feel free to adjust them according to your own taste.

The whisky adds a smoky flavor to the sauce. In industrial products this effect is achieved by a substance called “liquid smoke” whick basically is condensed and diluted smoke from a wood fire. But as whisky lovers we know how to add smoke to a dish, don’t we? I suggest a whisky that is not too medicinal. I think Lagavulin 16 is the best choice, but also an Ardbeg will do nicely. If you can smell smoked ham or bacon in the whisky, then you can use it.

I actually prefer sugar beet syrup over molasses because it adds a slightly sour bitterness that blends very well with the other ingredients.

The sauce is suitable for any kind of grilled or BBQ-ed red meat, like steaks, brisket or ribs.